This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Recommended: From the Cooking School Stage to Your Kitchen
VERIFIED BY Taste of Home Test Kitchen
- 1 pound bulk spicy pork sausage
- 1 medium onion, diced
- 1 medium sweet red pepper, diced
- 1 to 2 seeded jalapeno peppers, minced
- 2 garlic cloves, minced
- 1 tablespoon beef base
- 2 teaspoons ground cumin
- 1 teaspoon pepper
- 1 cup uncooked long grain rice
- 2 cups water
- 6 large eggs
- 1 cup shredded sharp cheddar cheese
- Warm corn or flour tortillas (6 inches)
- In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.
- Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.
- Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. Serve with warm tortillas. Yield: 6 servings.
Originally published as Mexican Rice with Poached Eggs in Taste of Home April/May 2018